Easy Chicken Pot Pie Casserole Recipe

Don't have time to prepare chicken pot pie from scratch? Chicken Pot Pie Casserole for weeknights! A creamy homemade filling over puff pastry is easy for a weeknight but comforting with guests.  


– 4 cups assorted vegetables diced (see note) – ⅓ cup butter – ½ cup flour – ½ teaspoon sea salt – ½ teaspoon garlic powder – ½ teaspoon onion powder – 1 ½ cups chicken broth – 1 ½ cups half-and-half – 1 ½ cups shredded rotisserie chicken – 1 sheet puff pastry thawed For the egg wash: – 1 egg – 2 tablespoons water


Warm the oven up to 400°F. Spray cooking spray on a 9x9-inch square baking dish. Put away.  

Step 1

In a big pan, melt the butter. That should take about 5 minutes. The veggies should be soft but still have a bit of a bite to them.  

Step 2

Add the salt, garlic powder, onion powder, and flour. Coat all the veggies with the sauce; cook for one minute while stirring all the time.   

Step 3

Slowly pour in the chicken broth and half-and-half. Stir the mixture constantly over medium-low heat until it gets thick.   

Step 4

Add the chicken and stir. Check the flavour and add more salt or black pepper if you like. As soon as the baking dish is ready, pour the filling into it.  

Step 5

Unfold thawed puff pastry on a gently floured surface. Press the seams gently and roll it out to cover the contents if needed. Cover the filling with puff pastry.  

Step 6

Mix the egg and water together and brush it on top of the puff pastry. Cut the puff pastry into a few holes with a sharp knife.   

Step 7

Put it in the oven for 30 minutes, or until the puff pastry is golden and the liquid boils over. Before serving, let it rest for 5 to 10 minutes.

Step 8

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